Grape Soufflé
1.
After the butter has softened, add fine sugar and milk powder, and beat with a whisk until the volume is puffy and the color is slightly lighter. Add three egg yolks one by one and beat them evenly with a whisk. Each time you have to wait until the egg yolk and butter are completely mixed before adding the next egg yolk
2.
The whipped butter should be thick and puffy. Sift the low-gluten flour and pour it into the whipped butter
3.
Mix the flour and butter by hand. Pour in the raisins and mix well to knead into a uniform dough
4.
Put the dough on the chopping board and flatten it, and use a rolling pin to roll it into a sheet of about 1cm thick. Use a knife to cut away the irregular parts around, trim the dough into a rectangle, and use the knife to cut into a small rectangle with a size of about 4.5CM*3CM
5.
Arrange the small rectangular dough into the baking tray, and brush the surface with a layer of beaten egg yolk. Put the baking tray into the preheated oven, and fire up and down 180 degrees, bake for about 15 minutes, until the surface is golden brown
Tips:
1. Because of the addition of egg yolk, this snack has a strong flavor. Butter and milk powder give it a very crisp and milky taste. With raisins, it is a biscuit that can surprise people;
2. When the dough is corrected into a rectangular shape, the extra dough slices cut off can be rolled into a rectangular shape again for use;
3. This biscuit only uses egg yolk, and the remaining egg whites can be made into meringue wafers, meringue silk balls, angel cakes, etc.
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